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The aim was to explore the physicochemical properties and antioxidant activities of burdock-based blended tea extracts.

Physicochemical Characteristics and Antioxidant Activities of Burdock-Based Blended Tea Extracts

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Randomized trial evaluates antioxidant activities in burdock-based blended tea, suggesting enhanced beverage quality.

The aim was to explore the physicochemical properties and antioxidant activities of burdock-based blended tea extracts.
Investigated the physicochemical properties, functional components, and sensory characteristics of various burdock-based teas.
Analyzed total polyphenol and flavonoid contents, antioxidant activities, and amino acid profiles among different blends.
Conducted color analysis and electronic tongue testing for sensory evaluation.
The TT group showed a total polyphenol content of 197.38 mg GAE/100 g and a flavonoid content of 941.37 mg QE/100 g, significantly higher than the AA group.
DPPH radical scavenging activity was strongest in the TT group with an IC₅₀ of 11.30 μg/mL.
A1T2 group exhibited balanced sensory responses, indicating optimal blending for palatability and functionality.

Choi et al. (2026) studied this question.

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